Most restaurant systems tell you what went wrong last month. I spent 20 years on the line and in the office — then built the one that tells you what to fix before the shift is over.
I started on the line and worked my way through every station in the house. Le Cordon Bleu trained in Pittsburgh, ServSafe and RAMP certified, with over two decades of hands-on restaurant operations across brewery restaurants, multi-unit corporate kitchens, event venues, and independent concepts.
As Corporate Executive Chef for a multi-concept group in Western New York, I oversaw kitchen operations across multiple locations, launched new restaurant concepts, rebuilt teams, and held food cost below 30% through real-time spec adherence and inventory discipline. When I moved into a Kitchen Manager and Assistant General Manager role at a $1.5M brewery restaurant in Erie, I inherited a 36.7% labor cost and brought it down to 17.2% by rebuilding the scheduling model around demand data and teaching managers how to own the process going forward. Friday and Saturday service consistently ran sub-12% labor; Mondays and Tuesdays carried more weight as volume slowed.
The common thread across every role: I build systems that make operations consistent, and I develop people who can run them without me. P&L management, prime cost governance, labor modeling, leadership development, vendor negotiations, concept development, and new restaurant launches.
I ran multiple kitchens entirely in my head for years — inventory, ordering, par levels, rosters, schedules, training paths, all stored mentally and dispersed through my managers. It wasn't until I decided to leave that I sat down and wrote it all out. That is why this software was so easy to build — I had been running it manually for two decades.
I got tired of finding out too late. Every system I used told me what happened last month. None of them told me what was happening right now. So I taught myself to code and built PrimeKitchen OS — the restaurant financial operating system I wished existed when I was running the floor.
TeezByDeez Hospitality Operations is the company behind PrimeKitchen OS and my consulting practice. If you run restaurants and need someone who speaks both kitchen and spreadsheet, that is what I do.
“Operate with controlled aggressiveness. Cut fast. Protect margin. Stay in control. Not reaction — intention.”Joel Deets · Operating Philosophy
Inherited 36.7% labor at John Russell Brewery. Rebuilt the scheduling model around demand data and taught managers to own the process. Friday and Saturday service ran sub-12%. Food cost held below 30%.
Corporate Executive Chef across Grace & Abe's, Quincy Cellars, and Sensory Smokehouse. Built kitchen teams, launched concepts, and drove operational consistency across locations.
We build operators and the systems they run.
If your labor is over 30%, you already know there is a problem.
PrimeKitchen OS — see your prime cost, labor position, and what to fix mid-shift. Not next month. Not after payroll. Right now. Built by a chef who got tired of finding out too late.
Fix broken P&Ls in 30 days. Stop bleeding labor immediately. Rebuild your kitchen leadership so the numbers hold when you are not there. Hands-on work from someone who has actually run the shift.
Take a restaurant from napkin sketch to first service. Menu engineering, kitchen workflow, opening team training, vendor setup, and the operational playbook that keeps it running after launch night.
Built from 20 years of operating playbook — the same approach behind the 36.7% → 17.2% labor correction at John Russell Brewery. See your prime cost, labor position, and exactly what to fix — before the shift is over. Not three weeks later. Right now.
If you already know something is off in your numbers — let's fix it.
Limited operator calls weekly · Serious operators only